Roasted eggplant halves turn soft beneath a glossy miso glaze, with sesame seeds and scallions scattered over the browned surface.
Scoring the flesh helps Miso Eggplant cook evenly and gives the glaze little channels to settle into. The eggplant roasts almost completely before the sweet coating meets the broiler.
Choose small, firm eggplants with smooth skins. White miso gives a milder glaze than darker varieties; spread it thinly so it browns without overwhelming the soft vegetable underneath.
Method
Heat the oven to 425°F (220°C). Score eggplant flesh in a shallow crosshatch without cutting the skin. Brush with vegetable oil and roast cut-side up for until soft.
Mix white miso, mirin, sugar and water. Spread over the eggplant flesh.
Broil 6 inches from the heat for until the glaze bubbles and browns, watching closely. Finish with scallions and sesame seeds.
Forkue tips
- Test the thickest part with a knife before glazing; the flesh should offer almost no resistance.
Storing and reheating
Refrigerate for 3 days. Reheat at 350°F (175°C) until warm, covering loosely if the glaze begins to darken.
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Nutrition per serving, estimated
Photo: サフィル, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)
Miso Eggplant: FAQ
Can I use red miso?
Yes, but start with less because it is stronger and often saltier. Taste the mixed glaze before spreading.
Why is the flesh spongy?
The eggplant needs more roasting before the glaze goes on. Fully cooked flesh should be soft and easy to scoop.
How do I store and reheat Miso Eggplant?
Refrigerate for 3 days. Reheat at 350°F (175°C) until warm, covering loosely if the glaze begins to darken.
How long does Miso Eggplant take?
About 45 min in total: 15 min prep and 30 min cooking.
What do I need to make Miso Eggplant?
The key ingredients are eggplants, white miso, mirin, scallions and sesame seeds, plus pantry basics.
Any tips for Miso Eggplant?
Test the thickest part with a knife before glazing; the flesh should offer almost no resistance.
